Dice the white onion and chop the bell pepper. Add them to a hot skillet and sauté until soft.
Mince the garlic and add it to the skillet, cooking for another minute. Push the vegetables to the side of the pan.
Add the lean ground beef to the pan. Season with smoked paprika, cumin, chili powder, garlic powder, onion powder, salt, and pepper.
When the beef is about 80% cooked, add the tomato paste, 1 tbsp minced chipotle peppers in adobo, lime juice, and 1 tbsp honey. Mix well and cook until the beef is fully browned.
Assemble the burritos by spooning the beef mixture onto the tortilla wraps. Top with reduced fat Mexican cheese and chopped cilantro, then fold tightly.
Place the folded burritos in a skillet over medium-high heat and toast until golden brown on all sides.
To make the chipotle crema, mix the non-fat Greek yogurt, light mayo, 1 tsp honey, 1 tsp chipotle peppers in adobo, and a splash of water in a bowl until smooth. Serve with the burritos.
Cook it hands-free.
Open this recipe in Mise for full-screen steps, a photo for each one, and built-in timers — no scrubbing through the video.
Open in Mise →
